Hortus Recipes
We’ll leave you a simple recipe and quick to make.
Ingredients:
Preparation: Clean and chop the leek, put a jet of water in a saucepan and add the chopped leeks and potatoes. Season and cook for 10-12 minutes. Blend, strain and add the chopped parsley.
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Now begins the season of figs, so, we present a dish made with this fruit and served with organic white onion “sofrito”. Ingredients:
To make the bite:
Preparation:
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To bid farewell August, we recommend a barbecue this weekend … will delight young and old. Ingredients:
Preparation:
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The warm touch of this salad makes delicious and complete aswell. Ingredients:
Cut the lettuce and cabbage and reserve. Saute the mushrooms and asparagus tips in the pan. Gilded bacon bits equally. We make a vinagrette with:
The proportion of the vinagrette three parts oil to one of vinegar. Stir everything and assemble our salad placing the hot components above with our vinaigrette. Delicious.
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Today we have prepared these cuttlefish skewers with romesco sauce, accompanied by potatoes candied. The cuttlefish skewers are easy to make and ideal for the summer, can be prepared in the kitchen of their home or at a barbecue, tasting is comfortable and exquisite to the palate. Mediterranean flavors, traditional and desirable always. Ingredients:
Preparation: Prepare the skewers, for which only need to clean the cuttlefish and string them on a skewer stick, whether wood or stainless steel. Potatoes can be present in cylinders, as we have done and for which we used a pastry cutter, or cut into cubes (in either case, keep the potato cuttings to make a Parmentier). Put plenty of olive oil in a pan for frying. By having a significant thickness, previously should confit and when tender, fry over high heat to take a golden color. To serve: Serve on plates 3 tablespoons HORTUS romesco sauce and placed on each cylinder of potato confit with a little Maldon salt and coriander leaves. Paint the plate with a generous spoonful of salsa romesco HORTUS and she places the cuttlefish skewer seasoned with a bit of red salt. It ends with a thread of olive oil on the skewer and add, if you want you dehydrated chopped black olives.
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